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Heritage Bread Pudding and Caramel Sauce |
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Serves: 6 Print this Recipe4 slices day old white bread 4 tablespoons sweet cream butter, divided 1 cup brown sugar, packed 1 tablespoon brandy or 1 teaspoon brandy extract 1-1/2 cups half and half 2 large eggs 2 large eggs yolk 1 teaspoon vanilla extract Pinch salt 2 cups water Butter bread with 2 tablespoons butter. Cut into cubes. Sprinkle brown sugar evenly in bottom of a 6-cup heatproof dish that fits easily in pressure cooker. Press out any lumps of sugar with the back of a spoon. Cut remaining 2 tablespoons butter into small pieces and dot over sugar. Sprinkle with brandy. Add cubed bread, and do not stir. Whisk half and half with the eggs, egg yolks, vanilla, and pinch of salt. Pour over bread (do not stir). Cover dish with aluminum foil, tightly so no water can get inside. Pour 2 cups water into pressure cooker. Set rack in cooker. Place baking dish in steamer basket (or foil sling) and lower into cooker. Lock lid and bring up to full pressure (medium pressure on models that allow it). Reduce heat to maintain pressure and cook for 25 minutes. Release pressure; remove baking dish. Pour off any accumulated water on top of foil before removing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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